Several variations of this Sesame Kale Salad, which is made ahead so the kale can marinate in a sour combination of lemon juice, soy sauce and sesame oil, have been appearing on our table for quite some time now.
I love kale because it keeps longer than salad greens, and this salad is good for two (even three) days after you make it. The flavor keeps improving as it marinates.
It’s no secret that kale is super healthy and the great part about adding this item to your Thanksgiving menu is that you can make it a day ahead.
I also feel that this salad travels well and is best enjoyed at room temperature so it is a great item to take if you’re in charge of bringing a side dish. Your hostess will love you for bringing something that doesn’t need to be warmed up in her already crowded oven.
Sesame Kale Salad
1 large bunch Kale greens
8 ounces sliced mushrooms
1/4 cup toasted sesame seeds
1/2 cup pickled purple onions
3/4 cup sunflower oil
1 tablespoon toasted sesame oil
1/4 cup freshly squeezed lemon juice
1/4 cup soy sauce
2 tablespoons cider vinegar
Remove stems from kale and chop or tear leaves into small pieces. (1-2 inch pieces)
Mix dressing ingredients in a small bowl. (sunflower oil, sesame oil, lemon juice, soy sauce and cider vinegar)
Toss kale and mushrooms in a large bowl with dressing. Cover and leave out for 1 hour if serving today or refrigerate overnight.
Just before serving, add sesame seeds and pickled onions.
Note: You can use raw purple onions sliced paper thin instead of pickled, but in this case go ahead and add onions to the kale and mushrooms while salad is marinating.
I try to keep these pickled purple onions in my refrigerator in a jar for salads, slaws and as a side to any Mexican food dish. They are delicious.
Pickled Onions (from Smitten Kitchen)
1/2 cup red wine vinegar
1/2 cup cold water
2 tablespoons kosher salt
1 tablespoon sugar
2 to 3 really good shots hot sauce
1 red onion, sliced into very thin rings